Moist, perfectly cooked salmon with a simple, spicy-sweet glaze. Asian Glazed Salmon is sure to become a weeknight dinner favorite!
Growing up in the beautiful Pacific Northwest, we ate salmon quite a bit. Halmoni always cooked her salmon very, very well done. Partly because that’s the way my grandfather preferred it. Partly, also, because that’s the only way she knew how to cook it.
When I started cooking in my own kitchen, I discovered moist, perfectly cooked salmon. Not to be overly dramatic, but it was a revelation!
Salmon that’s overcooked is dry, hard, and tasteless. The texture is tough and cardboard-y, the salmon flavor all but erased. You might as well be eating canned salmon. The fish needs lots of marinade or sauce to make it palatable.
Salmon that’s perfectly cooked is entirely different. When you take a bite, the full, fatty flavor of the salmon comes through. Rich in omega-3 fats, perfectly cooked salmon is such a luxurious, oily fish. It flakes beautifully in large, succulent chunks. For any salmon lover, this is really the only way to cook it!
My version contains a simple glaze that really lets the flavor of the salmon shine through. A little Sambal Oelek, sugar, soy sauce, and rice vinegar. That’s all you need for fantastically flavored salmon.
Sambal Oelek is a Malaysian/Indonesian fresh chile paste. The garlic and chilies make this super flavorful and spicy. If you don’t have access to Sambal Oelek, Sriracha is a good substitute.
If you’re wondering if this might be too spicy for your kids, I’d say it’s only mildly spicy. The sugar tempers and balances the heat, while the caramalization from the broiling makes the glaze less spicy when cooked. My kids love this salmon and they are so-so with spice. They eat Asian Glazed Salmon with lots of rice to diffuse the spice factor. 🙂
How To Make Asian Glazed Salmon:
Mix the glaze ingredients in a small bowl until the sugar dissolves.
Brush the glaze on the individual salmon fillets. (You can also make this with a whole side of salmon. See notes in the recipe below.) Be generous with the glaze! Make sure to brush the sides of the salmon, as well as the tops, several times.
BROIL on high heat for 6-8 minutes until the fish is cooked through. The glaze should be caramelized with little brown spots here and there. The fish should be moist and flake easily.
Serve immediately with rice and steamed veggies of your choice for a flavorful, healthy, and fast dinner!
Moist, perfectly cooked salmon with a simple, spicy-sweet glaze. Asian Glazed Salmon is sure to become a weeknight dinner favorite!
- 4 salmon fillets
- 1 Tbsp sambal oelek
- 1 Tbsp sugar
- 2 tsp soy sauce
- 1 tsp rice vinegar
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Position oven rack 3-4 inches from the heat element. Preheat oven to BROIL for at least 10 minutes. Line a sheet pan with parchment paper or foil for easier clean up. Arrange salmon on sheet pan.
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Mix glaze ingredients in bowl until sugar dissolves. Set aside.
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Brush glaze on the individual salmon fillets. Be generous with the glaze, making sure to brush the sides of the salmon as well as the tops, several times on each side.
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BROIL salmon for 6-8 minutes, rotating the sheet pan midway through, until fish is cooked through. The glaze should be caramelized with little brown spots here and there. The fish should be moist and flake easily.
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Serve immediately with rice and steamed vegetables of your choice.
*The glaze can also be applied to a whole side of salmon instead of individual portions. You may have to cook the salmon a bit longer. Just check for doneness in the center of the salmon.
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